Whole Wheat Mini Apple Pies With Cheddar Wedges

"Found on facebook; original recipe from From EatingWell: November/December 2012. This mini apple pie recipe will give you just a bit of something sweet and the melted wedge of Cheddar on top is a nod to the New England tradition of serving cheese with apple pie. Make Ahead Tip: Prepare crust and topping (cover and refrigerate separately for up to 3 days)."
 
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Ready In:
1hr 30mins
Ingredients:
20
Yields:
12 muffins
Serves:
12
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ingredients

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directions

  • Preheat oven to 400°F for crusts. (Temperature will be reduced to 350°F for the filling.).
  • Coat 12 (1/2-cup) muffin cups with cooking spray.
  • To prepare crust:

  • Combine pecans, granulated sugar and salt in a food processor; pulse until the nuts are finely ground.
  • Add 1 3/4 cups flour; pulse to combine.
  • With the motor running, add butter a few pieces at a time until well incorporated.
  • Then add egg and water and process until starting to clump together.
  • Using about 1/4 cup each, press the dough into the bottom and all the way up the sides of each muffin cup to form a crust. Prick the bottom with a fork.
  • Bake until the crusts are set and the edges are just beginning to brown, 6 to 8 minutes. Let cool on a wire rack.
  • Reduce oven temperature to 350°F.
  • To prepare filling:

  • Combine apples, 1/3 cup brown sugar, lemon juice, 1 teaspoon cinnamon and nutmeg in a large saucepan. Place over medium-high heat and cook, stirring frequently, until the sugar melts, about 1 minute.
  • Reduce the heat to medium, cover and cook, stirring occasionally, just until the apples start to soften, 6 to 8 minutes.
  • Remove from the heat and stir in 1 tablespoon flour.
  • Divide the filling among the crusts (about 2 tablespoons each).
  • To prepare topping:

  • Combine oats, 2 tablespoons each flour, brown sugar and oil, 1/4 teaspoon cinnamon and pinch of salt in a medium bowl.
  • Press the topping onto each mini pie (about 1 tablespoon each).
  • Bake until the topping is beginning to brown, 20 to 25 minutes.
  • Remove from the oven and nestle a cheese wedge in the center of each pie. Return to the oven and bake until the cheese is melted, about 5 minutes more.
  • Let cool at least 15 minutes before serving.
  • Run a sharp knife around the edge of each mini pie to loosen it, then gently pry from the muffin tin with a butter knife. Serve warm.
  • Make Ahead Tip: Prepare crust and topping (cover and refrigerate separately for up to 3 days).
  • Equipment: Muffin tin with 12 (1/2-cup) cups.

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